Lemon Chicken.

I have adapted this recipe from Neil Perry's Steamed Lemon Chicken.  The finished dish is light and juicy.
Perfectly suited to cooking in the Varoma.  This amount would form part of Chinese banquet,  or for a family,  with rice and stir fried veggies,  a meal.

350g chicken thigh fillets, skin on,  cut into 3 pieces.
1  1/2 lemons,  1/4 length wise
pinch of freshly ground white pepper ,  to serve.
2 spring onions, julienned to serve.
MARINADE
1 tablespoon Shaoxing wine, ( could use rice wine vinegar or dry Sherry)
1  1/2 Tablespoons of light Soy Sauce
1  1/2 Tablespoons of Oyster Sauce
2 teaspoons Sesame oil
2 teaspoons of sea salt
1 Tablespoon of sugar.

Place chicken into heat proof dish that , will fit into the Varoma,  and has a lid or can be covered with foil.
Squeeze the juice from the lemons over the chicken,  Add the skins to the dish and stir.
Mix all marinade ingredients together and add to dish,  Stir.
Leave for 30 mins
Add 1 liter of cold water to TMX bowl,  place dish with chicken into Varoma and set TMX for 40 mins/Varoma/speed 2.
( I place 2 Bamboo Skewers under dish to allow steam to better circulate )
( If you wish to reduce the cooking time,  add boiling water to TMX bowl)